Margarita Gel

This is a more tasty take on the ubiquitous Jell-O shot especially if you top them with some candied lime peel and a little sprig of mint. You can follow this recipe but substitute any of your favorite drinks or feel free to just use a mix instead of making your own. Drinks with higher alcohol percents will sometimes need a little more gelatin to keep them the same firmness.

Be sure you bloom and disperse the gelatin in water instead of the alcohol or you could burn all the alcohol off when you heat it.

When molding, the resulting gelatin can be fragile so it can be best to use wider or larger molds and then trim the gel into the shapes you want.

If you like this recipe you can get more than 80 other recipes from my book Modernist Cooking Made Easy: Getting Started. The book covers many of the popular modernist techniques such as gelling, spherification, and foams. It also explores modernist ingredients like agar, sodium alginate, tapioca maltodextrin, and xanthan gum. It is all presented in an easy to understand format and I think it's the best way to learn about modernist cooking.

Also, if you are just getting started experimenting with molecular gastronomy and modernist cuisine then I highly recommend one of these molecular gastronomy kits. They have everything you need to do many different dishes.